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Anguilla in umido in an enameled braiser, eel pieces in thick tomato sauce with parsley and bay leaf

Anguilla in Umido: Italian Braised Eel in Tomato Sauce

Classic Italian braised eel cooked low and slow with tomato, dry white wine, garlic, and bay leaf until the sauce is thick and the fish is tender.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 900 g fresh or thawed eel (anguilla), skinned, gutted, cut into 6 cm pieces ask fishmonger to skin and gut
  • 4 tbsp extra-virgin olive oil
  • 1 medium yellow onion, finely diced
  • 3 garlic cloves, thinly sliced
  • 120 ml dry white wine Verdicchio or Pinot Grigio
  • 400 g canned whole peeled tomatoes, crushed by hand one standard can
  • 2 fresh bay leaves or 3 dried
  • 3 fresh thyme sprigs
  • 1 tsp fine sea salt plus more to taste
  • 1/2 tsp black pepper, freshly ground
  • 15 g flat-leaf parsley, roughly chopped about 3 tbsp, added at the end
  • 1 tbsp lemon juice, fresh optional, to finish

Method
 

  1. Pat the eel pieces thoroughly dry with paper towels. Season all sides with salt and black pepper.
  2. Heat 2 tbsp of the olive oil in a 28 cm heavy-based skillet or braiser over medium-high heat until shimmering.
  3. Add the eel pieces in a single layer without crowding. Brown for 2 to 3 minutes per side until the surface is golden. Work in two batches if needed, then transfer the browned eel to a plate.
  4. Reduce the heat to medium. Add the remaining 2 tbsp olive oil, then the diced onion. Cook, stirring occasionally, for 6 to 7 minutes until the onion is soft and pale gold.
  5. Add the sliced garlic and cook for 1 minute until fragrant, stirring constantly so it doesn't color.
  6. Pour in the white wine. Scrape up any browned bits from the bottom of the pan and let the wine bubble for 2 minutes until the sharp alcohol smell fades.
  7. Add the crushed tomatoes, bay leaves, and thyme sprigs. Stir to combine, then taste and adjust the salt.
  8. Return the browned eel pieces to the pan in a single layer. Spoon some sauce over the top.
  9. Cover the pan, reduce the heat to low, and braise for 20 minutes.
  10. Remove the lid. Increase the heat slightly and simmer uncovered for 10 minutes until the sauce reduces and clings to the eel rather than pooling.
  11. Discard the bay leaves and thyme sprigs. Taste and adjust salt.
  12. Stir in the chopped parsley and a squeeze of lemon juice if using. Serve immediately over soft polenta or with grilled bread.

Notes

Eel continues to firm slightly as it rests in the sauce off the heat, so pull the pan off the burner when the flesh is just yielding to a fork, not falling apart.